Mussels A La Creme

I knew from the beginning that when it comes to my mussels, I'll be going for a simple recipe. Decided on a variation of a classic, French Mussels Marinara. And it was a real jackpot! They were sooooo delicious, fragrant and delicate. All you could expect mussels to be. And here it is:

Mussels A La Creme

(serves 2)

-1 kg fresh mussels
-100g butter
-2 shallots (which I replaced with 1 sweet onion)
-garlic (the amount of cloves depends on which level of garlic freakness you are, I added 4)
-glass of dry, white wine
-2 bay leaves
-fresh chopped parsley
-200ml double cream
-black pepper

-crusty bread to serve (I went with garlic baguette)



Prepare the mussels (tips- previous post), chop the onions and garlic.
In a large pan heat the butter, add onion, let it sweat for a 1-2 min, add garlic, leave for a minute.
Add bay leaves, wine and mussels. Cover the pan and cook on a high heat for 3-4 min, shaking the pan several times.
Remove the pan from the heat and transfer the mussels to a serving bowl leaving the sauce in the pan.
Put the pan back on the heat, add double cream, parsley and pepper, whisk for 2-3 min and pour over the mussels.
Serve with bread.

Bon Appetit!


Oh and I've already found Thai version of this dish- mussels cooked in coconut milk. Can't wait to cook it. Yummy!

Monika